Description
Crunchy tuna stuffed celery sticks made with Greek yogurt for a high-protein, low-carb snack ready in 10 minutes.
Ingredients
- 2 cans (5 ounces each) tuna in water, drained
- ½ cup plain Greek yogurt
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bunch celery (about 10 to 12 stalks)
- Paprika for garnish
- Extra fresh dill for garnish
- Cherry tomatoes, halved for garnish
Instructions
- Wash celery stalks under cold water and pat completely dry with paper towels.
- Trim the root end and leafy tops from the celery stalks. Cut each stalk into 2½ to 3-inch pieces.
- Drain tuna completely by pressing it against a strainer, then transfer to a medium mixing bowl.
- Add Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to the bowl with tuna. Stir to combine.
- Finely dice the red onion and chop fresh dill and parsley. Add them to the tuna mixture along with garlic powder.
- Use a fork to mash and mix all ingredients together until well combined and creamy.
- Use a small spoon to fill each celery piece generously with the tuna mixture.
- Arrange stuffed celery sticks on a serving platter. Garnish with paprika, fresh dill sprigs, or halved cherry tomatoes.
Notes
- Pat celery completely dry before filling to prevent the tuna mixture from sliding off.
- Make the tuna salad mixture up to 2 days ahead and refrigerate. Fill celery just before serving for maximum crunch.
- Chill filled celery sticks for at least 30 minutes before serving for the best flavor.
- Store the tuna filling and celery separately for up to 3 days. Assemble just before eating.
- Once filled, the celery sticks keep for up to 24 hours but will soften slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-cook assembly
- Cuisine: American